Thursday, June 23, 2011

Vegan Macaroni Salad!

This is so, so simple to make.  I went to Fresh & Easy for these ingredients, but you can really go just about anywhere nowadays to find these items.

1 package whole wheat macaroni elbows
1 half-jar vegenaise
2 tbsp spicy brown mustard (or more; increase to desired taste)
1 package vegan mozzarella faux-cheese
2 links of your favorite vegan sausage
1 half red bell pepper
1 half yellow bell pepper
1 tspn black pepper
1 tbsp olive oil

First, boil the macaroni until al-dente.  While that's boiling, slice the faux-sausage links so that you get about 20 "circle slices" of that frying in a pan that you've coated with the olive oil.

After the macaroni is done, strain it and place in the refrigerator to cool.

While the pasta is cooling, dice the half red bell pepper and half yellow bell pepper.  Set aside.  Your faux-sausage links should definitely be done by now (if not beforehand), so turn the heat off and set those slices aside, too.

Wait about 30 minutes - 1 hour for the macaroni to fully cool.

Once the macaroni has fully cooled, take the half-jar of vegenaise and mix it into the pasta (I know this seems like a lot, but don't forget that you will be dealing with a full package of macaroni).  Add your mustard and the pepper.  Taste your base pasta and add more of whichever ingredient you desire.

Now, add the package of vegan faux-cheese, the diced red bell pepper, and the vegan faux-sausage.


I hope you enjoy!  Until next time...